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Pork pastry rolls

Pork pastry rolls

Ingredients 13
Servings 4-6
Time 40 mins


  • 350
    pork fillets x2
  • 10
    dried thyme
  • Salt and freshly ground pepper
  • 15
    olive oil
  • 15
  • 2
    garlic cloves, chopped
  • 300
    spinach, stems removed and leaves shredded
  • 1
    round feta cheese (optional)
  • 400
    1 roll puff pastry
  • 60
    peach chutney
  • 1
    egg, whisked
  • Sesame seeds for sprinkling (optional)
  • Sauce of your choice



Preheat the oven to 180°C.

Line a large baking sheet with baking paper.

1 Season the pork with the thyme, salt and pepper.

Heat the oil in a large pan and fry the fillets for a minute a side to seal.

Remove from the pan and set aside.

2 Heat the butter in the same pan and fry the garlic until fragrant.

Add the spinach and stir-fry until wilted and all the moisture has evaporated.

Crumble the feta over (if using).

Season with salt and pepper.

3 Lightly roll out the pastry on a floured surface.

Cut in half.

4 Liberally spread the chutney on both halves, leaving a 5mm border all round.

Arrange the spinach in the middle of each piece of pastry.

5 Put a pork fillet on top of the spinach on each pastry half.

Roll up tightly, then seal all the pastry edges.

6 Transfer to the prepared baking sheet, and brush lightly with the whisked egg.

Sprinkle the seeds over (if using) and bake for 20-25 minutes or until golden brown.

7 TO SERVE Cut into portions and serve with a sauce of your choice.



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